Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 832 +
Ingredients
312 large eggs 23400 g sugar, caster 12480 ml double cream 7800 g butter, cubed 1040 g poppy seeds 312 lemons, zested 17680 g flour, plain 130 tsp baking powder 26 tsp salt 10400 g icing sugar 312 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 312 large eggs and 23400 g sugar, caster until pale and frothy (2 mins) Add 12480 ml double cream and whisk 2 mins Melt 7800 g butter, cubed in a small saucepan Add 1040 g poppy seeds and 312 lemons, zested and set aside Sift 17680 g flour, plain, 130 tsp baking powder and 26 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10400 g icing sugar and 312 tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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